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Apulia’s industrious people - living in the South of Italy - have inherited great culinary traditions based on local ingredients and cultural exchanges. One of the area’s most famous food is orechiette, a pasta made with durum wheat, salt and water, in a shape the resembles human ears. In Cisternino, located in the historic zone of Itria Valley, the typical orecchiette are prepared with either horse ragout or with a delicious spring veggie called cime di rapa (turnip greens). Its shape and texture make this little pasta ideal for an extensive variety of combinations, especially with vegetables.